Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
- Banana Cream Topping: 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 package (3.4 oz) instant banana pudding mix
- Fresh banana slices (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and mashed bananas.
- Whisk flour, baking soda, and salt; gradually mix into wet ingredients. Fold in white chocolate chips.
- Drop dough onto prepared sheet using a cookie scoop or tablespoon, spacing 2 inches apart. Bake 12-14 minutes until edges are golden brown. Cool on wire rack.
- Whip heavy cream and powdered sugar to soft peaks. Fold in instant banana pudding mix. Once cookies are cool, pipe or spread banana cream topping over each cookie.
- Garnish with fresh banana slices if desired.
Notes
- Use ripe bananas with brown spots for optimal flavor. Cookies are best fresh but can be stored in an airtight container up to 2 days. Banana cream topping can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American